2014-10-20

cook/mayonnaise/homemade @ foodrenegade.com:20: summary:
. I'm not sure mayonnaise is the smartest thing to do
with nature's most awesome food, the egg yolk,
but if there is indeed a healthy mayonnaise,
you'll likely have to make it yourself .10.13: recipes shared at foodrenegade.com:

professional chef Kylie's 2012 tip:
3yolks will make an easy litre.
tbsp of raw crushed garlic
-- helps your mayo to last longer
small amount of mustard to stabilise.
vinegar or lemon
slowly whisk in 25% extra virgin olive oil
-- beware adding too much oil too quickly.
if you notice it getting too thick too early
add a tbl of hot. water.
this will also whiten your mayo.

in your blender, add yolks, cider vinegar, & whey.
Whirl around until nice and frothy.
Slowly add in olive oil, followed by coconut oil.
Transfer to a small, pint sized jar
and close the lid tightly.
7-12 hours at room temperature;
then transfer to the refrigerator.

whey from live yogurt?:
. get whey by draining the liquid off ofyour homemade unpasteurized yogurt.
Simply strain the yogurt through cheese cloth
or a clean dish towel.
Suspend the cloth tightly over a large bowl using a rubber band,
and pour your yogurt in. When it stops dripping.
Remove the rubber band,
pull the corners of the cloth together & twist,
and string up the cloth over the bowl.
Leave it like that anywhere from a couple of hours to overnight
(depending on the weave of your cloth)
or until it stops dripping.
You’ll be left with a Greek yogurt “cheese” inside the cloth
and a bowlful of whey.
You can refrigerate your whey for quite a while.
It usually lasts anywhere from 6 weeks to 6 months

Mason's 2010 tips:
. all ingredients need to be at ROOM TEMPERATURE.
Either leave everything out for an hour or more before using,
or heat the whole eggs gently
in a warm water bath (~100F) for 10+ minutes.
2) This is NOT a good way to use an
expensive extra-virgin olive oil.
I’ve learned firsthand that it develops
unpleasant bitterness after vigorous whisking.
(EVOO can be carefully whisked into the emulsion by hand
at the *end* of the process without producing bitterness.
Don’t start with it, though.)
3) Grapeseed oil is my absolute favorite for mayonnaise
Cold-pressed coconut oil
has NOT worked very well for me
because of its flavor, its consistency,
and also because it stiffens into a brick
when stored in the refrigerator.
4) A little bit of plain water
added to the egg yolks at the beginning
(perhaps 1.5 tsp per yolk) helps give a firmer final result.
The influential article “A Mayo Clinic” in the LA Times
starts with 2 egg yolks, 1 Tb white wine vinegar,
1 Tb H2O, and a generous pinch of salt and pepper,
followed by 1 cup of oil
incorporated using an immersion blender.
[ something like an electric whisk ]
4a) The cautions about adding the oil drop-by-drop
at the beginning are overblown.
This is more of a historical issue,
from when cooks made it by hand motion alone.
The most important part is to
thoroughly blend the initial base of egg yolks+liquid
before adding oil.
5) A thick mayonnaise is usually around 80% oil (by volume)
suspended in 20% emulsifiers and liquid.
I made many batches of runny mayonnaise
before I realized I was holding back on the oil
in fear of ruining the emulsion.
5a) According to kitchen lore,
lemon juice should be added at the end for flavoring
as it impedes the proper creation of a thick emulsion
when added at the beginning.